Pandan Crinkle Cookies
Ingredients
Wet ingredients
½ cup (1 stick) unsalted butter, melted and cooled slightly
¾ cup granulated white sugar
2 large eggs, room temperature
1 to 1 ½ teaspoons pandan extract/paste (Start with 1 teaspoon; if you want a deeper green and stronger flavor, go up to 1 ½ teaspoons)*
½ teaspoon vanilla extract (optional, but rounds out the flavor beautifully)
Dry ingredients
2 cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
For the coating
⅓ cup granulated white sugar (First roll)
½ cup powdered (confectioners) sugar (Second roll)
Directions
In a large bowl, whisk together the butter and granulated sugar until well combined. Add the eggs one at a time, whisking vigorously until the mixture is smooth. Stir in the pandan extract and vanilla extract. Watch the batter turn a gorgeous, bright green!
In a separate smaller bowl, whisk together the flour, baking powder and salt. Pour the dry ingredients into the green wet mixture. Use a wooden spoon or rubber spatula to fold everything together just until a soft dough forms. Do not overmix.
Don’t skip this crucial step: The dough will be quite sticky. Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to overnight). Chilling makes the dough manageable and prevents the cookies from spreading into flat puddles.
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
Set up two small bowls: one with the ⅓ cup granulated sugar and one with the ½ cup powdered sugar.
Scoop about 1 tablespoon of dough and roll it into a ball. The secret trick: Roll the ball in the granulated sugar first, then roll it generously in the powdered sugar.
Place the coated dough balls on the baking sheet about 2 inches apart. Do not flatten them. Bake for 10 to 12 minutes. The cookies will puff up and crack. The edges should look set, but the centers should still feel quite soft.
Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Pro tips for the perfect crinkle
Why the double-sugar roll? Rolling the dough in granulated sugar first creates a barrier. It stops the dough from absorbing the powdered sugar while baking, ensuring you get stark white, beautiful crinkles.
Check your extract: Brands vary in intensity. If you are using a pure extract, it might just flavor the dough. If you are using “Pandan Paste” (like the popular Butterfly brand), it includes green food coloring. If your extract doesn’t have color, feel free to add a drop of green food dye to get that vibrant green look.
Storage: Keep these in an airtight container at room temperature for up to four days. They stay incredibly soft!
*Can purchase at Asian supermarkets or online